Spicy Butternut Squash Soup
photo by Chef Dine
- Ready In:
- 1hr 5mins
- 3 lbs butternut squash, halved and seeded
- 2 tablespoons butter
- 1 medium onion, sliced
- 2 tablespoons dried shallots
- 2 garlic cloves, sliced
- 2 large russet potatoes, peeled and quartered (or 4 medium yellow potatoes)
- 10 cups low sodium chicken broth
- 1⁄4 teaspoon cayenne pepper
- 1⁄8 teaspoon ground allspice
- 1⁄8 teaspoon ground nutmeg
- 1⁄8 teaspoon ground ginger
- 1 teaspoon ground black pepper (to taste)
- 1⁄8 cup apple cider vinegar
- 2 tablespoons white wine
- 1⁄8 cup water
- Preheat oven to 375 degrees. pour a thin layer of water not the bottom of cookie sheet with sides or jelly roll pan. Place the squash cut-side down. Bake 40 minutes.
- Cook squash and remove peel. Cut into large squares. Set aside.
- Melt butter in large stock pot over medium heat. Add onion, shallots, and garlic and sauté 5 minutes or until tender. Pour the low sodium chicken broth into the pot. Add potatoes and increase heat to bring to a boil. Reduce heat to medium-high and boil for 20 minutes.
- Add the squash, stirring until well mixed.
- Using a handheld blender, puree the soup until smooth. OR, cool slightly and transfer in batches to food processor and blend until smooth. Return to large pot.
- Season the soup with the cayenne pepper, allspice, nutmeg, ginger, and pepper. Add apple cider vinegar, splash of white wine or cooking white wine and water. Stir well and ladle into bowls.
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RECIPE SUBMITTED BY
I am married to a wonderful husband who is my best friend. I love being mom to two boys. Cooking is so therapeutic for me. I love to try new recipes, there is such a sense of satisfaction when it all comes out right and my family can enjoy the fruits of my labor of love - ha ha! I love to read cookbooks, talk about cooking, talk about spices, grow herbs you name it! I'm looking forward to sharing my favorites, organizing my cookbooks and trying new soon-to-be favorites! Diann J.